Sweet potato dip with chorizo & chicory dippers

• large sweet potatoes↗2 2
• olive oil↗4 tbsp 4 tbsp
• sweet smoked paprika↗½ tsp ½ tsp
• red wine vinegar↗1 tbsp 1 tbsp
• small handful coriander

  or parsley, chopped, plus extra to serve

• mini cooking chorizo↗250g 250g

  sausages (for special diets, see tip below)

• few heads red and white chicory

  leaves separated

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.

2. 2

   Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge – just bring to room temperature before serving.

3. 3

   Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.